Carrot and Celery Salad

For 4 people
  • 300 g Carrots
  • 250 g Celery
  • salt
  • 50 g Sunflower seeds
  • 250 g Whole Me Yoghurt
  • juice of 1 lemon
  • pepper
  • 1 Bund or 2 pots of chervil
  • 2 sweet, ripe pears (approx. 225 g each)
45 minutes
easy
1.
Clean and wash the carrots and celery and cut into fine sticks. Blanch in boiling salted water for 1-2 minutes and drain on a sieve. Roast the sunflower seeds in a dry pan and let them cool down as well. Mix together the yogurt, half of the lemon juice, a little salt and pepper. Carefully wash the chervil, pat dry and cut finely, except for a few leaves to sprinkle. Stir into the sauce. Mix the celery, carrots and sunflower seeds with the yogurt sauce except for a tablespoon. Wash the pears, pat dry and cut lengthways into thin slices. Poke the core out of the individual slices with an apple cutter. Cover a large plate along the edge, fan-shaped with the pears. Brush the pears with the rest of the lemon juice and arrange the carrot and celery salad on top. Serve sprinkled with the remaining sunflower seeds and chervil. Whole grain bread tastes good with it
2.
Tableware: ASA
3.
Small bowl: Mique
1 person approx.:
  • 200 kcal
  • 840 kJ
  • 7 g protein
  • 9 g fat

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